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3. Meanwhile, heat tortillas over open flame of gas stove, or heat in skillet or on griddle, 10–15 seconds per side, or until hot and pliable. Stack and wrap tortillas in a kitchen towel to keep warm.

4. Place 2 tortillas on each plate; top each tortilla with a scoop of black beans and a sprinkling of grated cheese. Mound cabbage mixture over each; sprinkle with cilantro. Garnish plates with lime wedges and sliced radishes and serve.